From Test Tubes to Tastebuds

Over the past few weeks, Year 8 students have been building a clear understanding of what makes a healthy diet, beginning with the science behind everyday foods. In the laboratory, they investigated key nutrients using four classic chemical tests: iodine to detect starch, Biuret for protein, Benedict’s for sugars, and the ethanol test to identify fats. These experiments gave students practical insight into the composition of common ingredients and how nutrients can be identified beyond food labels.

That knowledge was then taken out of the lab and into the kitchen. Guided by the Eatwell Guide from the UK Food Standards Agency, students studied how different food groups contribute to a balanced diet and the proportions needed to support good health. Working in groups, they planned meals that reflected this guidance, carefully considering carbohydrates, protein, vegetables and healthy oils.

The results were impressive. From colourful poke bowls packed with vegetables and complex carbohydrates, to richly spiced biryani paired with tofu for protein, the dishes demonstrated both creativity and thoughtful nutritional balance. Each meal showed a clear link between scientific understanding and practical decision-making, with students able to explain not just what they had cooked, but why it met the criteria of a balanced diet.

This sequence of learning emphasised that healthy eating is not about restriction, but informed choices. By connecting chemical testing, national dietary guidance and hands-on cooking, students developed skills they can apply well beyond the classroom.